Gujjiya | How to make Gujjiya

2 reviews
Rate It!
ByRitu Sharma
Created on 9th Sep 2015
  • Gujjiya, How to make Gujjiya
  • Gujjiya | How to make Gujjiya (32 likes)

  • 2 reviews
    Rate It!
  • By Ritu Sharma
    Created on 9th Sep 2015

About Gujjiya

A deep fried sweet dumpling enjoyed as a sweet bite!

Gujjiya is an aromatic, flavorful and delicious dish which is very much popular in Rajasthan. The name itself get juices flowing in your mouth and this dish has a heavenly experience in every bite. When Gujjiya is cooked perfectly it can turn into a dish beyond excellence. It is a recipe of delight which no one can resist. You can try this amazing Gujjiya at the restaurants and you can also prepare it at your home. People of different region prepare this dish differently according to their own taste. This quick and easy recipe requires only few minute for the preparation and 60 minute to cook it perfectly. On the Better Butter website, you can find the recipe of Gujjiya by Ritu Sharma in step by step with pictures so you can easily learn how to cook the perfect Gujjiya at your home without any difficulties. Gujjiya is one of the representative dishes of Rajasthan which you can serve in any special occasions.

  • Prep Time0mins
  • Cook Time60mins
  • Serves6People

Video for key ingredients

  • How to make Khoya


Ingredients to make Gujjiya

  • 1/2 kg Flour/ Maida
  • 1/2kg Khoya  
  • 350g Sugar
  • 2 tbsp Coconut grated
  • 2 tbsp Almonds chopped
  • 2 tbsp Raisins
  • 1/2 tsp green Cardamom powder  
  • Oil/ Ghee as needed

How to make Gujjiya

  1. Sieve the flour and mix 5-6 tbsp of oil with the flour to take form like bread crumbs
  2. Add some water and knead until it becomes a soft dough
  3. Cover with a damp cloth and keep aside for 30 mins
  4. Fry the khoya in a kadai until it become slightly brown in color
  5. Add sugar and cardamom powder into the khoya and mix well.
  6. Set aside and cover with a damp cloth.
  7. Add almonds, cashews, coconut and raisins.
  8. Fry for another 2 minutes and remove from the heat.Allow it to cool.
  9. Divide the dough into small balls and roll each ball into a small round of 4 inch diameter.
  10. Fill khoya mixture upto half of the round, fold and seal it, twisting the edges inwards.
  11. Heat ghee in a kadai over medium heat and deep fry the gujiya until golden brown.
  12. Remove and drain over paper towels to remove excess ghee.
  13. Let it cool and serve or store in airtight container.

Reviews for Gujjiya (2)

zara shamim shaikha year ago

Hamtaj Shaikha year ago

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